The Wine Tasting Party Menu You Need for Perfect Pairings

From the Recipe Creator: At lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana

From the Recipe Creator: Warm buttered wedges of this gorgeous round bread are tasty with a pasta dinner or tossed salad. —Deborah Bitz, Medicine Hat, Alberta

From the Recipe Creator: For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Schloessmann, Tulsa, Oklahoma

From the Recipe Creator: My husband and I really enjoy both shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he's only 3! —Jamie Porter, Garnett, Kansas

From the Recipe Creator: This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash. —Thomas Faglon, Somerset, New Jersey

From the Recipe Creator: This deliciously different salsa is versatile, fresh-tasting and colorful. People are surprised to see a salsa made with strawberries, but it's excellent over grilled chicken and pork or as a dip with corn chips. —Jean Giroux, Belchertown, Massachusetts

From the Recipe Creator: After ending up with bunches of apricots one summer, I created this quick and simple dish. My friends were blown away with its fresh taste and uniqueness. —Wendy Weidner, Ham Lake, Minnesota

From the Recipe Creator: I love cooking, and I learned from Nana and Mom. Pizza is easily one of my favorite dishes to prepare. I switched up this recipe to make it my own. —Tracy Brown, River Edge, New Jersey

From the Recipe Creator: An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida

From the Recipe Creator: I keep these crisp, colorful appetizer pancakes on the small side so my guests can easily pick them up with chopsticks and eat them in a few bites. I think the little shrimp-topped cakes are as good as any I've tasted in Asian restaurants. —Tonya Burkhard, Davis, Illinois

From the Recipe Creator: Filled with chicken, mushrooms, water chestnuts and carrots, these lettuce wraps are both healthy and yummy. The gingerroot, rice wine vinegar and teriyaki sauce give them delicious Asian flair. —Kendra Doss, Smithville, Missouri

From the Recipe Creator: This special appetizer always makes it to our neighborhood parties and is the first to disappear from the buffet table. It's attractive, delicious—and so easy! —Laurie Casper, Coraopolis, Pennsylvania

From the Recipe Creator: It’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwood, Minnesota

From the Recipe Creator: Pimiento cheese has long been a favorite in our family, so these bite-sized appetizers are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, Georgia

From the Recipe Creator: My husband and I love Asian cuisine. One of our favorite things to order at a Thai restaurant is chicken satay skewers with spicy peanut sauce. These chicken sliders are a fun variation on the skewers. They're moist and flavorful with the addition of shiitake mushrooms, and topped with the spicy-sweet peanut sauce and tangy cucumber slices. —Julie Hession, Las Vegas, Nevada

From the Recipe Creator: I love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. —Taylor Hicks, Las Vegas, Nevada

From the Recipe Creator: Who says cheese and sausage get to have all the fun? Make this fruit charcuterie board a party go-to with any that are in season. —Taste Recipes Test Kitchen

From the Recipe Creator: Portobello mushrooms add an earthy flavor to this creamy classic, while shredded rotisserie chicken makes it a snap to prepare. You'll savor every bite. —Charlene Chambers, Ormond Beach, Florida

From the Recipe Creator: Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. —Shannon Kohn, Summerville, South Carolina

From the Recipe Creator: This recipe is hiding a big surprise. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. —Ann Marie Moch, Kintyre, ND

From the Recipe Creator: Indulge in just one of these bacon-wrapped Tater Tots and you’ll taste why they’re a hit with kids of all ages. They’ll go fast, so you may want double the recipe! —Joni Hilton, Rocklin, California

From the Recipe Creator: I got the idea for these appetizers from my favorite sandwich at a local restaurant—a symphony of sweet fig, roasted apple, melted brie and tangy garlic mayonnaise. I re-created this delectable combination in a quick appetizer with bright red cranberries and green spinach to give it a holiday twist. These scrumptious bites only take about 20 minutes, but taste like you spent hours; you can also make them a few days in advance, then warm them in the microwave for 20-30 seconds before serving. They're the perfect party appetizer! —Terri Gilson, Calgary, Alberta

From the Recipe Creator: Roasting the veggies in this rich yet bright quiche intensifies their flavors. The addition of fresh goat cheese lends a wonderful creamy tanginess. —Laura Davis, Chincoteague, Virginia

From the Recipe Creator: Chicken bites wrapped in bacon get a kick from Montreal seasoning and sweetness from barbecue sauce. We love the mix of textures. —Kathryn Dampier, Quail Valley, California

From the Recipe Creator: It's so very easy, but it looks and tastes gourmet. Dinner party guests will be impressed with this perfect starter course. Serve with a spicy mustard for dipping if desired. —Christina Singer, Bellefontaine, Ohio

From the Recipe Creator: The secret ingredient in this sassy sauce is the grape jelly. It's a sweet contrast with the chili sauce. —Irma Schnuelle, Manitowoc, Wisconsin

From the Recipe Creator: I like to set out bowls of spiced nuts when hosting holiday parties. Sometimes I stir in M&M's to make it a sweet and salty snack. —Jill Matson, Zimmerman, Minnesota

From the Recipe Creator: I love lamb burgers, so I created a crowd-friendly slider version. The tzatziki sauce is best made a day or two in advance to allow the flavors to mingle. —Cristina Certano, Colorado Springs, Colorado

From the Recipe Creator: Pomegranate seeds intrigued me, so I sliced French bread, smeared it with cream cheese and added seeds, pistachios and chocolate. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: Every time I make this quick blue cheese dip, someone asks for the recipe. It only requires a few items, so its a snap to put together. I often prepare the thick spread with Gorgonzola cheese and serve it with toasted pecans. —Sandy Schneider Naperville, Illinois

From the Recipe Creator: Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee

From the Recipe Creator: My family is picky, but everyone loves these little bites. I make dozens of them at a time because they're gone the second I turn my back. —Colleen MacDonald, Port Moody, British Columbia